Chicken in Chinese Five Spice with Coriander Chutney and Choi Sum

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OcadoLife

4 serving

Prep time: 15 mins

Cook time: 1 hr 15 mins

Serves: 4

Chicken in Chinese Five Spice with Coriander Chutney and Choi Sum is an excellent way to make use of that neglected spice jar at the back your cupboard. A brilliantly balanced combination of the five tastes – sweet, sour, salty, bitter and umami – chinese five spice is used here by British-Indian chef Romy Gill to turn a roast dinner into something extra special. Swap the choi sum for pak choi, if you like.

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Ingredients Method

Ingredients

1 whole chicken
4 tsp Chinese five spice
1 tsp ground ginger
2½ tsp chilli flakes
1 tsp salt
6 tsp light soy sauce
3 tsp honey
8 tsp sunflower oil
4 garlic cloves, crushed or grated
25g coriander, chopped
3 spring onions, chopped
1 tsp ground coriander
30g cashew nuts
400g choi sum (or pak choi), stalks separated and trimmed
½ tsp sesame seeds, toasted to serve

Method

Step 1

Place the chicken in a roasting tin. In a bowl mix together the Chinese five spice, ground ginger, 1 tsp chilli flakes, half a tsp of salt, 4 tsp light soy sauce, 2 tsp honey, 3 tsp sunflower oil and 4 garlic cloves then rub into the chicken. Leave to marinate at room temperature for 30 mins. Preheat the oven to 200°C/180°C fan/gas 6.

Step 2

Roast the chicken breast side-up in the middle of the oven for 1 hr 10 mins, basting twice, until the juices run clear when a skewer is inserted into the thickest part of the thigh.

Step 3

Meanwhile, make the chutney by blending the coriander, spring onions, ground coriander, cashew nuts, 1 tsp honey, half a tsp of salt and 4tsp sunflower oil or olive oil with 50ml water in a food processor or blender until fairly smooth.

Step 4

When the chicken is cooked, turn off the oven but leave the chicken inside for a further 15 mins to rest. Meanwhile, heat the oil in a non-stick pan, add the choi sum, toss and cook for 1 min on a high heat. Stir in 2 tsp soy sauce and half a tsp of chilli flakes. Turn the heat down to low, cover the pan; cook for 2-3 mins. Scatter over the sesame seeds.